Pumpkin Cinnamon Rolls Recipe | Soft And Spiced

So, you’ve decided your life needs more swirls. Specifically, the kind of soft, gooey, pumpkin-spiced swirls that make your kitchen smell like a Hallmark movie and your soul feel like it’s wrapped in a warm blanket. Forget basic, we’re leveling up. These aren’t just cinnamon rolls; they’re a seasonal hug in pastry form, and you’re about to become the person who makes them. No professional baker ego required—just a willingness to get a little flour on your nose.

Why This Recipe is Awesome?

Let’s cut to the chase. This recipe is borderline magical. It’s the kind of thing you can casually drop into a conversation like, “Oh, me? I just whipped up some pumpkin cinnamon rolls from scratch this morning. No big deal.” The pumpkin in the dough does two incredible things: it makes the rolls unbelievably moist (sorry, but it’s the truth) and gives them this gorgeous, sun-kissed orange hue. They’re also idiot-proof. Seriously, if you can stir things together and follow numbered steps, you’ve got this. It’s way more impressive than it is difficult, which is my favorite kind of recipe.

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Ingredients

Gather your squad. We’re keeping it simple, but a few key players make all the difference.

For the Dough:

• ¾ cup warm whole milk (about 110°F – think a warm bath, not a hot tub)
• 2 ¼ tsp (one packet) active dry yeast – make sure it’s not ancient!
• ½ cup canned pumpkin puree (NOT pumpkin pie filling – that’s a different beast)
• ¼ cup granulated sugar
• 1 large egg, at room temperature
• ¼ cup melted unsalted butter
• 1 tsp salt
• 2 tsp pumpkin pie spice (because we’re not savages)
• 3 ½ – 4 cups all-purpose flour, plus more for dusting

For the Filling:

• ½ cup super soft, almost-melted unsalted butter (This is key for spreadability!)
• ¾ cup packed brown sugar (the dark kind for extra molasses vibes)
• 2 tbsp ground cinnamon

For the Glaze:

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 1-2 tbsp milk or heavy cream
• ½ tsp vanilla extract
• A tiny pinch of salt (trust me, it balances the sweetness)

Step-by-Step Instructions

1. Wake Up the Yeast: In the bowl of a stand mixer, whisk the warm milk and yeast together. Let it sit for about 5-7 minutes until it gets foamy. If it doesn’t foam, your yeast is dead and your dreams are dashed. Start over with a new packet.
2. Make the Dough: To the foamy yeast mixture, add the pumpkin, sugar, egg, melted butter, salt, and pumpkin pie spice. Mix it with the paddle attachment until it looks like a weird, lumpy soup.
3. Knead It Out: Switch to the dough hook. Add 3 ½ cups of flour and mix on low speed. The dough will be sticky. Gradually add the remaining ¼ to ½ cup of flour until the dough pulls away from the sides of the bowl but still sticks slightly to the bottom. Knead for 5-7 minutes until it’s smooth and elastic.
4. Let It Rise, You Patient Soul: Place the dough in a greased bowl, turn it over to coat, and cover with a damp cloth or plastic wrap. Let it rise in a warm, draft-free spot for 1-1.5 hours, or until doubled in size. (Pro tip: I sometimes turn my oven on to the “warm” setting for one minute, turn it OFF, and then let the dough rise in there.)
5. Roll and Fill: Punch the dough down (the best part). Turn it out onto a floured surface and roll it into a roughly 10×15 inch rectangle. Spread the super-soft butter all over the surface. Mix the brown sugar and cinnamon together and sprinkle it evenly over the butter, leaving a small border at one of the long edges.
6. Create the Swirl: Tightly roll the dough into a log, starting from the long end that’s covered in filling. Pinch the seam to seal. Using a sharp knife or, even better, unflavored dental floss, cut the log into 12 equal pieces.
7. Second Rise: Place the rolls in a greased 9×13 inch baking dish. Cover and let them rise again for 30-45 minutes until they’re puffy and touching. Preheat your oven to 375°F while you wait.
8. Bake to Golden Perfection: Bake for 20-25 minutes, or until the tops are golden brown. While they bake, make the glaze by beating all the glaze ingredients together until smooth.
9. The Grand Finale: Let the rolls cool in the pan for about 10 minutes. Then, slather that glorious cream cheese glaze all over the top while they’re still warm. Serve immediately. Prepare for compliments.

Common Mistakes to Avoid

• Killing the Yeast: Using milk that’s too hot is a murder scene. If it’s too hot to comfortably put your finger in, it’s too hot for the yeast. Rookie mistake.
• Over-flouring the Dough: The dough should be a little tacky, not a dry, tough ball. Adding too much flour is the #1 way to end up with dense rolls.
• Using Cold Butter for the Filling: This is a nightmare. You’ll tear the dough trying to spread it. Your butter needs to be spreadably soft. IMO, this is non-negotiable.
• Skipping the Second Rise: I know, you’re hungry. But this second, shorter rise is what gives you those beautifully puffy rolls. Don’t cheat yourself.

Alternatives & Substitutions

• No Stand Mixer? No problem. Use a wooden spoon and some good old-fashioned elbow grease. Mix until a shaggy dough forms, then turn it out and knead by hand for 8-10 minutes.
• Dairy-Free? Use your favorite plant-based milk and a vegan butter stick. For the glaze, a vegan cream cheese alternative works well.
• Nut Allergy? Skip the nuts (we didn’t even call for any, but just in case you were thinking of adding pecans, now you know not to!).
• Out of Pumpkin Pie Spice? Make your own! Mix 1 ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and ⅛ tsp cloves or allspice. Boom.

FAQs

Can I make these the night before?

Absolutely! This is a great move for brunch. After you place the cut rolls in the pan, cover them tightly and pop them in the fridge overnight. In the morning, let them sit on the counter for an hour to come to room temperature and finish rising, then bake as directed.

Can I use fresh pumpkin?

Technically, yes. But canned puree is consistent and easy. If you use fresh, make sure it’s cooked, pureed, and strained well so it’s not watery.

Why are my rolls dense?

This usually traces back to one of two things: dead yeast (so they didn’t rise properly) or you added too much flour during the kneading process.

Can I freeze them?

For sure! Bake the rolls but don’t glaze them. Let them cool completely, then wrap the whole pan tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight and warm in a 300°F oven before glazing and serving.

Is the glaze absolutely necessary?

Well, is a punchline necessary for a joke? It’s the best part. But if you’re anti-glaze, a simple drizzle of vanilla icing or even just a dusting of powdered sugar would work. But why?

Related Recipe:

• Crockpot Garlic Parmesan Chicken Pasta Recipe
• Creamy Butternut Squash Gnocchi with Sausage & Thyme
• Garlic Parmesan Chicken Skizzers Recipe

Final Thoughts

Look at you, you magnificent baker, you. You’ve just created something truly special. These pumpkin cinnamon rolls are more than a recipe; they’re a mood. They’re perfect for a lazy weekend breakfast, a holiday potluck, or just because it’s Tuesday and you deserve a treat. Now, go forth and enjoy the fruits (or rather, the gourds) of your labor. You’ve earned that warm, gooey, glorious bite.